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Surf And Turf.  Or….Date Night At Home.

Surf And Turf. Or….Date Night At Home.

Last night I had to make two different dinners.  One for the toddler.  And then one for after said toddler goes to bed.  The first one was grilled whole chicken with sauteed green beans.  Draper Farms was on sale and I needed to make some…

Sunday Brunch At The K Bar Steakhouse

Sunday Brunch At The K Bar Steakhouse

Whoooweee we finally made it to this brunch.  It’s our third attempt.  Being from the land of over the top buffets, it was no Vegas Sunday brunch, but the food was dang delicious.  Mostly.  Well, there was one exception.  Just say no to previously frozen…

Endless Tomatoes

Endless Tomatoes

Here it is, the end of September, and the tomatoes are still rolling in.  At least now I know that three hundred tomato plants are sufficient.  I can’t even process any more tomatoes because the tomato freezer is jam packed.  So now it’s all fresh eating.  I’ll make some salsa, give lots away, make some fried green tomatoes, some pickled green tomato relish, and oven dry all the smaller fruits.

I won’t be doing any of the blue or black tomatoes next year.  They refuse to get ripe.  They were the first to set fruit and they still aren’t ripe.  Everything has passed them by.  The cherry variety has inconsistent colors at ripening and have lost much of their flavor and now are just bland and watery.  I still haven’t managed to taste any of the larger blue or black tomatoes because I can’t catch the few that have gotten ripe….literally three.  And there’s at least 60 plants.  So they are out.

Those determinates I threw in at the last minute in a crappy spot and then ignored them?  They’re now a small jungle and producing like crazy.  And they are not being determinate.  Little liars.  I learned that my Mortgage Lifters were better than the Big Zacs.  I have yet to grow a competitor in the large red tomato category that even comes close to the Mortgage Lifter.  I try every year, though.  And my other tried and true varieties were the most prolific…Purple Cherokee, Black Krim, etc.  All the volunteers have produced fruit….a Pink Brandywine, a Polish Linguisa, a red grape variety I can’t remember the name of, and the purple tomatillos.

The green varieties are rolling in now…Aunt Ruby’s German Green, Evergreen, and Cherokee Green.  I love those flavors.  The Italian varieties are plugging along.  The Costolutos are getting ripe despite being overtaken by peas that refuse to go away and the San Marzanos are ripening despite an aggressive clover that is determined to drown them out while being a snail haven.

Sauce anyone?

Sushi And The Hills

Sushi And The Hills

With the state of our fish stocks and everything going on with our oceans right now, I’ve had a really hard time eating fish I didn’t catch myself.  Consequently, I’ve eaten a lot less fish in these past years and I’m particular about what fish…

Fresh Pineapple Upside Down Cake

Fresh Pineapple Upside Down Cake

It’s no secret that I’m a terrible baker.  I have two girlfriends, however, that  are both incredible bakers….Diane and Jennifer.  I know that they’ll be annoyed looking at this recipe because I use a shortcut with a box mix, but it’s ok because I use…

Crepes!  Forget The Sandwich

Crepes! Forget The Sandwich

Making a batch of crepes is pretty easy after the first or second one and once you get the hang of it, you just have to go through the tedious motions until you’ve used all your batter.  Crepes are a great alternative to many things….bread slices, pancakes, desserts.  They can be made savory or sweet or something in between.  They can be eggy or not.  You can make a batch and save them for later and change up your fillings depending on what you’d like to serve.  They can be served in a variety of sauces across a few different genres of cooking.  The French are best known for them, but the Italians also make crepes.

This particular recipe is for ham and swiss crepes in a white cream sauce.  You can play with the sauce and the fillings and make it your own, which is one of the most wonderful things about crepes.  Serve it with a little side salad and it’s perfect.

Ham and Jarlsberg Crepes In Cream Sauce

Ingredients

For the crepes:

  • 3 eggs room temperature
  • 1 1/4 cups milk room temperature
  • 1 cup sifted all purpose flour **See Note
  • 1/4 cup butter barely melted
  • 3 tablespoons sugar optional **See Note
  • A pinch kosher salt
  • 1 bunch spring onions sliced thin

For the creme sauce:

  • 1 cup sweet white wine **See Note
  • 2 cups heavy cream
  • 1 half stick butter
  • 1 shallot minced
  • Kosher salt and pepper to taste

For the filling:

  • Shaved ham off the bone about a pound or less
  • Sliced or grated Jarlesberg cheese about a half pound or less

Instructions

  • Start by making the crepes. In a stand mixer, whisk all the ingredients together except the spring onions and pour the batter into a pyrex measuring cup with a pour spout. It’s easier than trying to spoon batter out of your mixing bowl. Heat a nonstick skillet on medium low. For my stove top that’s level 3. You’ll have to find your proper heat level in your first one or two crepes. Have an empty plate reserved on the side for the finished crepes.

     I often have butter clumping problems if the batter is cold.  I don’t worry about it. I have a small whisk that I use to give the batter a quick whisk before pouring my next crepe.

     To get started I use a dime sized piece of butter to judge the heat on my skillet. When it sizzles, I pour my first crepe. Pick up the skillet and turn it slowly in a round like manner to spread the batter evenly. You want to use the batter in scant amounts, much less than you would use for say pancakes. When the edges get golden brownish, flip the crepe over. I use a pancake spatula for this because I don’t have the flippy tossy skill you see on TV.

     The whole process for each crepe should only take a couple of minutes. Fold the crepe in half like you would an omelette and slide it onto your reserved plate. Fold it over again to make a triangle. The crepes can be stacked in this way until you’re done. Repeat this process.

     You won’t need to add any dollops of butter to the pan from here on out because there’s plenty of butter in the batter. How many crepes you get depends on the size you make. I get about a dozen that are about 8 inches in diameter. Ish. From here the crepes can be covered in saran wrap and put away in the fridge for later if you like.
  • In a saute pan, cook the minced shallot in a half stick of butter on medium high heat. When the butter starts to look oily, add the wine. When the wine has cooked down a bit, whisk in the cream and season it with salt pepper. Turn the heat down to low when you like the taste. This whole process should take about 15 minutes, giving it a whisk every few minutes to keep the cream from browning.
  • Meanwhile, preheat the oven to 350. Unfold the crepes. Fill the crepes with the cheese and the ham. Don’t overfill them or they’ll be unbalanced. It’s not a burrito supreme or a sub sandwich. I used cheese slices that were square so I folded each slice in half to make rectangles and placed two rectangles end to end in the center of the crepe and topped that with four shaved slices of ham.

    Roll up the crepe and place it on a parchment lined cookie sheet. The crepe should look like it could easily fit inside a paper towel roll. Bake the crepes until the cheese has melted, put them on a plate, ladle the sauce over them, and garnish with the green onions. Voila!

Notes

**Note** If you don’t sift the flour, it can clump up. I used half the sugar for these crepes. You can use a dry white wine instead of sweet, but I like the flavors the sweet white imparts on the sauce and it works very well with the swiss cheese.
Bethel Heights

Bethel Heights

Last weekend, while visiting and entertaining with Betty, we went to deliver some tomatoes to Marilyn Webb at Bethel Heights.  While the Eola~Amity Hills AVA is at the top of my favorite Oregon AVAs list, it had been about six or seven years since I’ve…

A Story About Betty’s Pinot Noirs

A Story About Betty’s Pinot Noirs

The last time we went north to stay with Betty, her and I combed through her wine cellar while Hubs was at work.  She had some older Pinots that she wanted to get opened, so of course I offered to do a dinner for them. …

Garden Velociraptors

Garden Velociraptors

I’m convinced that chickens are evolved from velociraptors.  They certainly act like miniature carnivorous dinosaurs.  With feathers.  Watching them attack a snail is nothing short of horrifying.  My girlfriend Jessie took me down to the co-op as a surprise and we picked out some chicks together.  I think she secretly acknowledges what a procrastinator I am even though she graciously never brings it up.  This, in turn, forced Hubs to build the coop.  We poured over DIY plans all over the internet and finally settled on picking what we liked from a few different plans and hobbled together our own.

Let me introduce the girls.  They are Pain, Panic, Brunhilde, and Jabberbabywocky.  We had Misery, but she died on the seventh day after getting her.  She’s now under the weird tree no one can identify.  Pain is the strawberry blonde.  She’s also my favorite.  Panic is the grey one.  She’s also the most squirrelly.  Brunhilde is the leader and a Rhode Island Red.  Jabs is a Wellsummer and Hubs’s favorite.  He likes to make pictures of her next to beer can chickens on the grill.  Meanie.

The Amazing Tonnato

The Amazing Tonnato

I know what you’re thinking.  “What in the heck is tonnato?”  Simply, it’s a tuna sauce.  I first had it in NY and it was served over fresh picked tomatoes and some romaine, but it’s also commonly served with cold vegetables, which can be raw…